BBQ Bourbon & Honey Beef Short Ribs

Australians’ obsession with dude food and Americana dishes seems here to stay, with one of our biggest addictions being ribs of any kind. For this slow-braised recipe, chef Daniel Fleming chose beef short ribs

“Honey is the ‘Ingredient of the Month’ in our Coal, Cellar + Grill Restaurant for August – along with our special Winter Food & Wine Series, Ribs & Rockford Wine Flights special menu – so now is the ideal time to visit the restaurant for your ribs fix, or try this recipe at home,” he says.

Fleming suggests serving the ribs with sautéed greens, chips, slaw “or just on their own”.

Method

Place ribs into a deep baking dish and season with pepper and salt. Add to the dish roughly chopped onions, carrots, celery, garlic, thyme, bay leaves and beef stock, ensuring that the ribs are completely submerged in liquid.

Place tray into a pre-heated 140-degree oven and cook for 4 hours.

Place honey, bourbon, coca cola and both types of BBQ sauces into a food processor and blitz.

After required cooking time, remove ribs from the oven, carefully take them out of the braising liquid and place onto a greased oven tray.

Generously baste the ribs with the marinade and place into a 200-degree oven for 10 minutes. Remove ribs from oven and again give them a generous basting of the marinade, then serve.

We value local independent journalism. We hope you do too.

InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to become an InDaily supporter.